Nakiri – Vegetable knife with 165 mm edge length.

The core steel, Aogami #1, is a hard carbon steel that takes an aggressive edge and retains sharpness for a long time. The finish is called nashiji, a raw and textured surface. The knives have thin edges and feel superb in hand. The handle is octagonal and made from walnut.

• Steel: Aogami #1 (63–64 HRC)

• Cladding: Iron (not stainless)

• Blade length (tip to heel): 170 mm

• Edge length: 160 mm

• Blade height at heel: 56 mm

• Spine thickness at handle: 3.5 mm

• Spine thickness at midpoint: 2 mm

• Weight: 180 g

• Handle: Walnut with a pakkawood ferrule

Tanaka Kama Kogyo is the owner of Matsubara’s forge in Nagasaki. He is the 4th generation blacksmith in his family and forges all blades by hand with great precision. The quality of the edge heavily depends on hardening and heat treatment, and we can personally attest—having used Matsubara’s knives—that the steel quality is truly exceptional. The sharpness retention and cutting performance of Matsubara’s knives are hard to beat.

⚠️ Note: Carbon steel is not stainless, so make sure to dry the knife immediately after use to prevent rust from forming on the blade.